Korean-Style Pork Patties

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Korean Pork Patties This Korean meat patty, its name is known as Donggurang Ddeng. I find using pork for this patty is much more tastier than beef because pork burnt better and give a more fragrant and crispy texture. You may use this recipe with beef or any other meats like seafood and it would be fine because the rest of the ingredients are the basic requirements. You can eat the patties by itself which some soy sauce or black vinegar.

 

 

Ingredients:

¾ pound ground pork

¾ pound medium tofu, coarsely mashed

1 large yellow onion, peeled and finely diced

1½ tablespoons chopped garlic

2 tablespoons chopped green onion

Salt and black pepper to taste

¾ cup of All-purpose flour

3 large eggs and 1 egg white

¾ cup canola/vegetable/corn oil

Method:

In a mixing bowl, add ground pork and coarsely mashed tofu, 1/8 teaspoon each salt and black pepper. Mix all the ingredients well. Set aside to stand for 5-8 minutes. Add the yellow onions, garlic and green onions, mix well with a fork or with your hand. Add half of the flour into the pork mixture and gently knead. If you feel the pork mixture is too wet, add a little more of the flour. With your palms form the pork mixture into a golf ball, flattened between the palms to form a flat 2-2½ inches round patty. Continue making until all the pork mixture are finished. Place all the patties on a large platter. Set aside.Heat a frying pan with the canola/vegetable/corn oil over medium heat. Meanwhile, beat the eggs and white in a shallow plate; and in another shallow plate with the rest of the flour.

For frying:

Dip each pork patty into the flour, coat lightly and then dip into the egg mixture and gently place them into the preheated oil. Do not overcrowd the frying pan. Fry on each side of the pork patty for 3-4 minutes or until golden brown. Transfer to a plate lined with kitchen paper towel to drain the excess oil. Continue frying until all the patties are fried. Serve with Kimchi or chili sauce or soy sauce.

 

 

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